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One Pan Garlic Herb Chicken and Veggies

One Pan Garlic Herb Chicken and Veggies

This one-pan garlic herb chicken features golden-seared boneless skinless chicken breasts with tender microwaved petite red potatoes and bright green beans tossed in garlic, butter, rosemary, thyme, and lemon. It comes together in about 30 minutes for an easy weeknight dinner, with the microwave speeding potato prep for minimal stove time.
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Prep Time:10 minutes
Cook Time:22 minutes
Total Time:32 minutes
Course: Dinner
Keyword: chicken, garlic, green beans, herb, one pan, potatoes, quick

Equipment

  • large skillet
  • Microwave
  • splatter screen
  • sheet of foil

Ingredients

  • 20 oz petite red potatoes about 10
  • 4 boneless skinless chicken breasts 6 oz each
  • salt and freshly ground black pepper
  • 3 tsp chopped fresh rosemary leaves divided, plus more for garnish
  • 2 tsp chopped fresh thyme leaves divided, plus more for garnish
  • 2 Tbsp butter divided
  • 2 Tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 pkg. frozen green beans 12 oz; whole or cut
  • 1 medium medium lemon

Instructions

  1. Pierce each potato twice, once on top and once on the bottom. Microwave the potatoes 5 - 8 minutes until nearly soft, let cool slightly, then cut into quarters while the chicken cooks.
  2. Pound thicker parts of the chicken to an even thickness. Season the tops of the chicken with salt and freshly ground black pepper and sprinkle 1 tsp chopped rosemary and 1 tsp chopped thyme evenly over the seasoned side.
  3. Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add the chicken to the skillet seasoned side down; cover with a splatter screen if using.
  4. Cook until the bottom is golden brown, about 6 minutes, then sprinkle the tops with salt, pepper, 1 tsp rosemary and 1 tsp thyme.
  5. Flip the chicken and cook until the center registers 165 degrees, about 6 minutes longer. Transfer the chicken to a sheet of foil, spritz with the juice of half the lemon (1 1/2 Tbsp), and wrap to keep warm.
  6. Melt the remaining 1 Tbsp butter in the same skillet over medium-high heat and add olive oil. Add the minced garlic and sauté until lightly golden, about 30 seconds, then add the potatoes and the remaining 1 tsp rosemary.
  7. Cook, tossing occasionally, for 3 minutes, then add the frozen green beans. Season the vegetables with salt and pepper to taste and cook until tender, about 4 minutes longer.
  8. Spritz the vegetables with the juice of the remaining lemon half (1 1/2 Tbsp), return the chicken to the skillet, and sprinkle with a little more rosemary and thyme.

Notes

Piercing and microwaving the potatoes (5 - 8 minutes) speeds cooking and helps them finish quickly in the skillet. Use an instant-read thermometer to confirm the chicken reaches 165°F. The recipe calls for a (12 oz) package of frozen green beans (whole or cut); a splatter screen is helpful when searing the chicken.